Coseppi Kitchen

Inclusive Vegetarian Cooking by Taylor Cook & James Seppi

Sweet Potato and Black Eyed Peas Salad


Sweet Potato and Black Eyed Peas Salad


  • 2 pounds sweet potatoes, peeled and cubed
  • Olive oil cooking spray
  • 1 cup cooked black-eyed peas
  • 2 medium sweet peppers, diced
  • 1/2 large sweet yellow onion, diced
  • 1/4 cup roasted pumpkin seeds
  • 1/2 cup fresh basil leaves, chopped finely
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • Salt and pepper to taste


  1. Arrange sweet potato cubes on a baking sheet and spray lightly with olive oil cooking spray. Bake the potatoes at 400 degrees for 12 minutes, or until tender.
  2. While the potatoes are baking, prepare the dressing by whisking the oil and lemon juice together and allowing the basil to marinade in the dressing.
  3. Remove the potatoes from the oven and let cool for about 15 minutes.
  4. Combine all of the ingredients in a large bowl.

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